Roasted Cauliflower

Why this recipe works:

Roasting vegetables is all about caramelizing sugars to produce big flavor. Since browning takes place only where the vegetables are in contact with the hot pan, we slice a head of cauliflower into eight wedges, creating more flat surface area than you’d get with florets. To keep the… read more

Roasting vegetables is all about caramelizing sugars to produce big flavor. Since browning takes place only where the vegetables are in contact with the hot pan, we slice a head of cauliflower into eight wedges, creating more flat surface area than you’d get with florets. To keep the cauliflower from drying out, we start it covered in a hot oven, letting it steam for 10 minutes until barely soft, and then we remove the aluminum foil so it can brown. Flipping each slice halfway through roasting ensures even cooking and color.

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